Directions

Cake Roll: Beat eggs and sugar in a large bowl with mixer on high speed 5 to 6 minutes until very thick and tripled in volume. Beat in vanilla. Sprinkle flour over top; add orange zest. Fold in gently with a rubber spatula just until blended. Spread in prepared pan

Bake 13 to 15 minutes until golden around edges. Cool in pan on a wire rack 10 minutes, or until pan can be handled without potholders

Meanwhile, lay a smooth kitchen towel on work surface. Sift confectioners' sugar over towel. Invert cake on towel, remove pan and peel off wax paper. Roll up cake and towel from a narrow end of cake. Cool completely on rack

Filling: Beat ricotta cheese, liqueur and sugar in a medium bowl with mixer on high speed until smooth. Pour cream into a large bowl; beat until soft peaks form when beaters are lifted. Fold ricotta mixture and candied fruit into cream

Unroll cake; spread evenly with ricotta-cream mixture. Sprinkle with grated chocolate. Roll up as tightly as possible, decorate and serve, or cover and refrigerate up to 2 days

Tips & Techniques

If 73% or 75% moisture ricotta cheese is unavailable, drain a 15-oz tub whole-milk ricotta in a coffee filter–lined strainer set over a bowl 24 hours in the refrigerator. Proceed with recipe, omitting orange liqueur. Planning Tip: The cake can be made through Step 6 up to 2 days ahead. Refrigerate in a ziptop bag. Prepare and refrigerate filling up to 1 day ahead. Decorate refrigerated cake up to 4 hours before serving. Refrigerate.